Fish Dishes

Coquille St Jacques

A Classic French Starter with Queen Scallops & Prawns Baked in a White Wine Sauce, Served in a Natural Scallop Shell with a Cordon of Piped Potato and Finished With Grated Cheddar Cheese and Parsley.

 

Cooking Guidelines:

Remove from wrapping and place on a baking tray (from frozen) in a pre-heated oven at 180*c for 30-35 mins until the cheese has melted and the potato is golden brown.  Brown under grill if required.

Allergy Advice: Milk/Wheat/Gluten/Fish/Crustaceans. May contain traces of nut.

Ideal For: Starter, Snack, Xmas

Smoked Haddock Imperial

Smoked Haddock Fillet in a rich Florentine sauce of Spinach and Gruyere Cheese, Wrapped in Puff Pastry and finished with Cheddar Cheese and  Juicy Redcurrants.

 

 

Cooking Guidelines:

For best results cook from frozen.  Bake for 30-35 mins in a preheated oven at 200C.

Salmon & Watercress Pillow

A delicious combination of finest Salmon Fillet baked in an

asparagus and watercress sauce,

wrapped in a light puff pastry case.

 

 

Cooking Guidelines:

For best results cook from frozen.  Place in a pre-heated oven at 220C for 35-40 mins until golden brown.

Champagne Scallops

Delicate Queen Scallops and Tasty Crab in an exquisite Champagne sauce, encased in lattice puff pastry and garnished with lemon and chives.

 

 

Cooking Guidelines:

Cook from Frozen, pre-heat oven to 200C and bake for 30-35 mins.

Authentic Spanish Paella

An authentic recipe made in Spain combining plump rice, juicy prawns, chunks of monkfish, baby squid and fresh vegetables.

 

 

Cooking Guidelines:

FOR BEST RESULTS COOK FROM FROZEN
Heat 2 tablespoons of olive oil in a frying pan add the paella mix, ready in 5-6 minutes when broth drops totally defrost & thicken.

Salmon Cointreau

A Prime Salmon Fillet smothered in Cointreau and

Prawn Sauce, then cradled in puff pastry & finished with a twist of lemon and a sprinkle of orange & lemon zest.

 

 

Cooking Guidelines:

For best results cook from frozen. Bake in a preheated oven for 30-35 mins at 200C